The Best Baked Beans in the WORLD!

I cannot take credit for these incredible baked beans; I found this recipe posted on the Pioneer Woman's blog. Actually, Ree didn't come up with this one either....she got it from an online friend named Pam Anderson (no, not THAT Pam Anderson!).

These beans are truly to die for!! You've got to try this recipe!

Quick Southern-Style Baked Beans

Serves up to 18

Ingredients:

8 slices bacon, halved
1 medium onion, diced
1/2 medium green pepper, diced
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce (I use my own gf bbq sauce)
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

NOTE: Pure distilled vinegar is gluten free, malt vinegar is not. Flavored and seasoned vinegars may contain gluten, most typically in the form of malt, so ingredient lists should be carefully read. If wheat protein is contained in vinegar, the label will say so. The single word “vinegar” on a food label implies cider/apple vinegar and is gluten free. (from diet.com).

Directions:

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep saute pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and saute until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Sweet and Spicy Baby Carrots

Here is a veggie dish that my four-year-old just LOVES...he loves most vegetables, but this recipe is one of his favorites. Best of all, it's super simple and FAST!

Ingredients:

1/2 C butter (one stick)
1 tsp cinnamon
1/2 tst nutmeg
2 T brown sugar
1 1/2 T agave nectar or 2 T honey
fresh parsley (optional)
4 C baby carrots (the ones in the bag, already peeled/washed are the most convenient)

Directions:

Melt butter in a medium skillet; add brown sugar, agave or honey and spices and blend together thoroughly. Add baby carrots; cover and cook over medium-low heat for approximately 15 minutes. Carrots are done when cooked through, so that they can be sliced easily with the stirring spoon for example, but are still firm and hold their shape.

Sprinkle with chopped fresh parsley if desired before serving.

Gluten Free Potato-Cauliflower Gratin

This is just a variation on Potato Gratin, of course, inspired by the idea from the low-carb community of substituting cauliflower for potatoes. I love both potatoes and cauliflower, with or without cheese, so this is really the best of both worlds, and definitely lower in carbs than if it were made with potatoes alone.

Ingredients:

One head of cauliflower, cut into florets/bit-sized chunks
5 medium-sized russet or Yukon Gold potatoes, peeled and cut into thick slices or chunks
3 T butter
1 onion, diced
3 T sweet rice flour
1 C heavy cream
1 - 2 C milk
Shredded cheese (Gruyere, cheddar, Gouda, whatever) - approx 3+ Cups
1/2 tsp dry mustard
salt
Lawry's seasoned pepper

Directions:

Place the potato and cauliflower pieces into a large pot and add enough water to cover; bring to a boil then turn down heat and simmer for 10 minutes. You want the potato and cauliflower chunks to be cooked through but still firm, not mushy. Drain thoroughly and dump the pieces into a large buttered casserole dish or 13" by 9" pan.

While the potato and cauliflower pieces are cooking, prepare the cheese sauce: melt butter in a large skillet and add the diced onion. Saute the onion until translucent and soft, about 5 minutes. Add a bit more butter if needed, then add the sweet rice flour and dry mustard to make a thick paste. Pour in the heavy cream, stirring vigorously over low heat. This will thicken rapidly; add milk, stirring constantly, a little bit at a time, until the sauce is about the consistency of paint, maybe a bit thinner. Remove from heat and add cheese; reserve some cheese for the top. I tend to use a LOT of cheese, but you can adjust the amount to your personal tastes. Add salt and pepper to taste.

Pour the sauce over the potatoes and cauliflower pieces in the casserole dish; top with extra cheese and bake at 350 degrees for about 30 - 35 minutes, until bubbling around the edges and beginning to brown slightly on top.

Yum!!

Broccoli Cheese Casserole

Ingredients

2 lbs broccoli florets or 3 large heads of broccoli, cut up and steamed until tender
1 1/2 cups cream of mushroom soup, gluten free (can make with arrowroot for grain free)
milk or cream
4 - 5 C of cheddar cheese, grated
2 jars Kraft Old English Cheese Spread
1 cup diced chives or diced green onions
2 cloves garlic, minced
garlic powder (1-2 tsp)
dill weed (a few pinches)
rosemary (a few pinches)
thyme (a few pinches)
1 tsp dry mustard

Dump the mushroom soup in a medium sized saucepan, heat and stir while adding most of the grated cheese (reserve a bit for topping), the Kraft spread, the diced veggies and seasonings to taste. Cheese sauce should be thick; add a bit of milk or cream if it seems overly thick, but remember that you'll be adding the steamed broccoli, which has some water content that will thin out the sauce too.

Combine steamed broccoli with the cheese sauce mixture, add salt and pepper to taste. Pour into a casserole dish, top with cheese and crushed potato chips. Bake at 350 degrees for 20-30 minutes, until bubbly around the edges.

Mushrooms Parmesan

Ingredients

3 T. butter

1 1/2 lbs mushrooms
1 cup heavy cream
1/2 cup milk
3 T. butter
2 T arrowroot
1 cup grated Parmesan
1/2 tsp. nutmeg
salt, pepper to taste
grain free crumbs (from a grain-free biscuit)

Directions

Clean and slice the mushrooms (I like the slices fairly thick myself). Melt the first 3 T. butter in a large skillet and saute the mushrooms until wilted. Drain.

Make a roux with the second 3 T. of butter and brown rice flour by melting the butter in a saucepan over medium heat and quickly blending in the arrowroot to form a paste; cook briefly, do not burn it! Add the heavy cream and whisk to ensure no lumps; simmer and stir until it thickens, slowly add the milk and simmer and stir again until thick. If too thick add a bit more milk. Lastly add most of the Parmesan cheese (reserve a bit to put on top) and the nutmeg. The sauce should be quite thick at this point, almost like a thick batter, because the mushrooms will still retain and release some liquid, even though they've been drained, which will thin out the sauce when they are added.

Add the mushrooms to the sauce, stir well, pour into a casserole dish and top with reserved Parmesan, crumbs and a sprinkle of nutmeg. Bake at 350 degrees for 20-30 minutes, until bubbly and starting to brown slightly on top.

Garlic fried Jasmine Rice

Another recipe from Tim Luym, published in the October 2008 Sunset. This is a staple for breakfast in the Phillipines, but it's great for dinner too:

1 1/2 C brown jasmine rice
1 1/2 T plus 1 tsp canola oil, divided
1 T minced garlic
Kosher salt and freshly ground pepper

Rinse rice thoroughly in a fine strainer, then pour into medium saucepan with 1 3/4 C water (you may want to use chicken or beef broth in place of some or all of the water to add additional flavor). Bring to a boil over high heat, then reduce heat and simmer, covered, until water is absorbed, 15 to 18 minutes. Remove pan from heat and let stand, covered, 10 minutes.

Pour rice into a rimmed baking pan; let cool, then chill, uncovered, until firm and dry, at least 2 hours (you can leave it overnight if you wish).

Heat 1 1/2 T oil in a large skillet over medium-high heat. Add rice and heat, stirring gently, until hot, 1 to 2 minutes. With a wooden spoon, clear a space in the center, and pour in 1 tsp oil. Stir the garlic into the oil. Let garlic sizzle for about 30 seconds, then stir the garlic and rice together. Add salt and pepper to taste.

Oven "Fries"

Recipe from Sandra (Full Bellies, Happy Kids), who got it originally from Rachel Ray:

Ingredients:

5 russet potatoes, cut into thin wedges
3 T extra-virgin olive oil
1 tsp dried thyme
1 tsp dried oregano
1 T steak seasoning, such as montreal steak seasoning or salt and pepper

Directions:

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Toss potatoes to coat with extra-virgin olive oil, then sprinkle on dried herbs and steak seasoning or salt and pepper.

Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

Crockpot Black Beans

How to cook dried black beans in the Crockpot (or any type of dried beans, except kidney beans) from Stephanie, the Crockpot Lady:

Ingredients:

1 bag of black beans
Water

Directions:

Pour the bag of beans into a colander and rinse under cold water. Pick over beans to get rid of broken or shriveled beans, then pour rinsed beans into a 3 qt or larger Crockpot. Add enough water to cover the beans plus an additional 2 inches.

Cover the Crockpot. Do not turn on. Let the beans soak for at least 6 hours, preferably overnight.

In the morning, dump the water, and rinse the beans again. Put the beans back into the Crockpot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches.

Cover and cook on low for 8 hours.

The beans are done when they are bite-tender. Don't worry if the water hasn't all absorbed. You're going to dump it, anyway.

Drain the beans.

When cool, separate the beans into storage containers or freezer bags in increments of 1 2/3 cups of beans per container, which is the amount in the typical can of beans. One pound of dried beans should make the equivalent of 3 cans of beans. The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months.

Use as you would canned beans in your favorite recipes.

NOTE: I like to add salt and pepper, a couple of tablespoons of salsa, and some cumin and serve over rice as a side dish to a Mexican meal. Also great in burritos!

Scalloped Potatoes

This is a wonderful, homey, classic side dish (and it's gluten free!) from Elise:

Ingredients:

3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper

Directions:

Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter.

Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

Serves 8.

NOTE: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.

Stephanie's Crockpot Honey Lentils

This is a very tasty way to use lentils (which are very cost-effective!!) from Stephanie's blog:

Ingredients:

1 1/2 cups lentils
3 cups water
1/2 red onion, diced
1 can garbanzo beans, drained and rinsed
1/2 cup shredded carrot
1 tsp salt
1 tsp dried mustard
1/4 tsp ground ginger
2 T soy sauce (La Choy or Tamari Wheat Free are GF)
1/3 cup honey (and maybe another 1 T later to taste)
1 dried bay leaf or 2 fresh

Directions:

Rinse off the lentils and dump them in the crockpot. Add the water. Chop up the onion, and add along with the carrots. Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf on top.

Cover and cook on low for 6-8 hours, or on high for 3-5 hours. Taste. If desired, stir in an extra tablespoon of honey.

This works as a vegetarian main dish served over rice, or as side dish.

Parmesan Cottage Potatoes

Kay, the lady from the Netherlands who maintains the wonderful blog, Kayotic Kitchen (go check it out!!), is the author of this recipe:



Of course, Kay says to use a green bell pepper, but I used a red bell pepper instead. Don't tell her! :)

Ingredients:

~1 - 1 1/2 pounds Potatoes
1 medium onion
1 green bell pepper
1 tsp Lawry’s Seasoned salt
1 tsp Lawry’s Lemon Pepper
1/4 tsp Lawry’s Garlic Salt
1 tsp dried oregano
1/4 to 1/2 cup Parmesan
1/8 tsp cayenne
Pepper
Oil

Directions:

Preheat your oven to 400F

Mix the seasoned salt, lemon pepper, garlic salt, cayenne, pepper and oregano with the Parmesan.

Give the potatoes a good wash and -whatever you do- leave the skin on. They’re gonna be cottage potatoes!

Preboil them until they’re fork tender but still somewhat firm. Don’t salt the water - the Parmesan and Lawry’s will provide plenty of salt.

Coarsely chop the bell pepper and the onion. Drain the potatoes.

Lightly sautee the vegetables in 2 (max 3) tablespoons olive oil. Once the onions are slightly translucent, add the potatoes and give them a twirl so they’re lightly coated with oil. This will also infuse the onion flavor.

Transfer the potatoes to an oven dish. Top them with the Parmesan mix. Royally. Don’t be cheap and skimp on the cottage in cottage potatoes!

Pop them in the preheated oven for about 45 minutes, or until they’re golden brown.